For this bank holiday we decided to prepare a nice brisket. I was able to get a super nice brisket from a famous butcher here in my area. I had planed to start early in the morning with one of my Weber Smokey Mountains but when I woke up it was only 1°C ( 34°F) and I decided to go with the better insulated Weber Summit Charcoal.
Here are some impressions:
EDIT:
Some additional facts due to some questions of a good friend!
- Brisket 3,13kg (7lb)
- Temperature 130°C ( 266°F)
- Final core temperature 94°C (201°F)
- Overall time 5:40h
- Cherry wood
- Dalmatian Rub
- Wrapped in butcher paper after 3h
- Rest time ~3h
